French Apple Pie

6 c. sliced apples (6 apples)
1/2 to 2/3 c. sugar
cinnamon or nutmeg, 1 t.
2 T. flour
1/2 c. butter
1/2 c. brown sugar
1 c. flour

Line a 9-inch pie pan with pastry.  Then chill while preparing apples.

Mix together the sliced apples, sugar, cinnamon and 2 T. flour. Place in chilled pastry-lined pan. (If apples are not very juicy, sprinkle a bit of water).

Cream together the butter and brown sugar.  Then with a pastry blender or fork, work in the 1 c. flour to make a crumb mixture.  Sprinkle the crumb mixture over the apples.

Bake 15 minutes in a hot oven. Then reduce temperature to a moderate oven and bake 20 to 30 minutes longer. (If pie browns too quickly, cover with a piece of paper during lat few minutes of baking.) Cool slightly before serving.

Serve with plain or whipped cream if desired.


**This is one of Marjorie Vance's recipes posted from a cookbook Winnie put together of her mom's favorite recipes.  I am trying to stay as true to the original recipe as possible.  So you will have to determine for yourself "Hot" and "Moderate" oven and what kind of paper you would put over your pie!

Chocolate Glazed Turtle Pie

1/4 c. caramel ice cream topping
1 graham cracker crust
1/2 c. pecan halves - divided
2 packages chocolate instant pudding
2 c. milk
2 c. Cool Whip - divided
2 oz. Baker's semi-sweet chocolate OR 1/2 c. semi-sweet chocolate chips and 1 t. shortening

Spread caramel topping over crust. Save 10 pecans, chop the rest and sprinkle on the caramel. Mix pudding and milk. Stir in 1 c. Cool Whip. Spread on pie crust. Microwave chocolate (or chips and shortening) for 1 minute, stir and add 1 c. Cool Whip. Spread over chocolate pudding, arrange the reserved pecans on top and chill for 2 hours. 

Chocolate Eclair Pie

1 small box graham crackers
2 pkgs. (3 oz.) French vanilla INSTANT pudding
3-1/2 c. milk
1-9 oz. container whipped topping

FROSTING:
2 pkgs. Redi-mix liquid chocolate (must be Nestle's Cocoa Bake)
1 T. white corn syrup
1-1/2 c. powdered sugar
1 t. vanilla
3 T. milk
3 T. butter, melted

Butter bottom and sides of an oblong pan and line with whole crackers. Mix pudding with milk, then blend in Cool Whip. Layer pudding and crackers, ending with crackers. Make frosting:  Mix all ingredients together; spread carefully on top of graham crackers before chilling.  This should be prepared the day before you plan to serve it.    Yields:  16 servings

Grandma Vance's Cranberry/Raisin Pie

1 quart cranberries
2 cups raisins
Sugar to taste
2 large Tbsp cornstarch

Cook cranberries and raisins with water to cover. Add sugar and cornstarch. Bake in 450 degree oven 10 minutes, then 350 degree oven 20 minutes. Makes 4 pies.

(NOTE: A bit of grated orange peel is good in this pie. Also, some butter stirred into the hot mixture. Mom always makes a criss-cross top. You're on your own for amounts of water, sugar, and cornstarch.)